Pork Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory flavor you're after without a single grain of actual rice. Coconut aminos bring that deep, umami-rich soy sauce vibe to the dish — and since they're naturally free of any animal-derived additives or pork-based fermentation, you can season boldly without a second thought. The trick to getting that golden, slightly crispy texture is pressing the riced cauliflower as dry as possible before it ever hits the pan, so don't skip that step. Fresh ginger and garlic bloom in hot coconut oil, carrots and zucchini get a little caramelized at the edges, and a splash of apple cider vinegar ties everything together with just the right brightness. Turmeric gives the whole skillet a gorgeous golden hue that makes it look like you spent way more effort than you actually did. Finish it with scallion greens, a handful of cilantro, and a squeeze of lime, and you've got a weeknight dinner that's colorful, clean, and genuinely crave-worthy.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp coconut oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 medium carrots, peeled and diced small
- 1 medium zucchini, diced small
- 4 scallions, thinly sliced, white and green parts separated
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible — the drier it is, the better it will brown.
- 2
Heat 1 tbsp of the coconut oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the carrots and cook, stirring occasionally, until just beginning to soften, about 3–4 minutes. Add the zucchini and the white parts of the scallions and cook, stirring, until the zucchini is tender and the edges are lightly golden, about 2–3 minutes more. Transfer the vegetables to a plate and set aside.
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